Swordfishwithalmondcrust Recipes

BEST GRILLED SWORDFISH RECIPE

Steps:

• In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
• Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
• Preheat the grill over medium-high heat.
• Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS

Steps:

• To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
• Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
• Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
• For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
• To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
• Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

SWORDFISH WITH ALMOND CRUST

Steps:

• Pre-heat oven to 400°F Set aside fish and lemon slices. In bowl of food processor, fitted with steel blade, pulse on and off remaining ingredients until mixture forms a rough paste.
• Line a shallow baking pan with foil. Spray with non-stick spray. Place swordfish steaks in pan. Spread tops evenly with almond mixture.
• Bake in center of oven 12-15 minutes, until fish is opaque throughout. Remove from oven, plate and garnish with lemon slices.

SWORDFISH WITH MACADAMIA CRUST

Steps:

• Rinse and dry fish.
• Place flour in a bowl. Place eggs in another bowl. Combine the nuts, lemon rind and oregano.
• Dredge fish in flour, then eggs, then nut mix to coat.
• Place on a rack over a baking sheet. Let stand 30 mnutes.
• Heat oven 400.
• Spray fish lightly with spray. Bake 25 minutes.